Enjoy a touch of Mexico at home with some delicious pork belly carnitas from Curtis Stone.
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Using a sharp knife, cut the rind from the pork belly, being careful not to take too much fat with the rind. Cut the pork into 3cm pieces. Transfer the rind to a plate and place in the fridge, uncovered, until needed.
Combine the beer or chicken stock, garlic and salt in a saucepan over medium heat. Add the pork and stir to combine. Bring to the boil then reduce heat to low. Cover with a lid and simmer, stirring occasionally, for 1 1/2 hours or until the pork is very tender. Uncover and cook, stirring occasionally, for 15 mins or until the liquid reduces and the fat has rendered from the pork. Remove from heat.
Place a large non-stick frying pan over medium heat. Using a slotted spoon, transfer pork to the frying pan with enough fat to coat the bottom of the pan. Cook the pork, tossing occasionally, for 10-15 mins or until browned and crisp. Transfer the pork to a plate lined with paper towel.
Meanwhile, preheat oven to 200°C (180°C fan-forced). Using a sharp knife or kitchen scissors, cut the pork skin into 1cm strips. Place the pork skin, skin-side up, on a rimmed baking tray and season with salt. Transfer to the oven and cook for 20-25 mins or until golden brown and crisp. Set aside to cool slightly.
Serve the pork and crackling with tortillas, avocado and salsa.
COOK. STORE. SAVE.
Check your fridge before serving up this meal. If you have any sour cream or pickled red onion, serve it with the pork carnitas.
COOK IT RIGHT
Buy it right
Choose pork belly that’s pink with white fat.
Store it right
If you’re not cooking the pork belly right away, store it, uncovered and skin-side-up, on a plate. This will help dry out the rind for crispy crackling.
Cook it right
For melt-in-the-mouth pork, cut the pork belly into even pieces, then cook low and slow.